Iced and Spiced Biscuits


The cinnamon and spiced taste that just says Christmas. To ice thin lines requires a stiff icing and lots of patience… but aren’t they pretty!

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  • Makes 24

  • Prep time 5 mins

    plus chilling
  • Cooking time 12 mins

  • Skill level Easy


  • 65g (2½oz) butter
  • 75g (3oz) light muscovado sugar
  • 2tsp each ground cinnamon and ginger
  • 1tsp mixed spice
  • zest of a small orange
  • 1tbsp treacle
  • 2tbsp milk
  • 225g (8oz) plain flour
  • large pinch bicarbonate of soda


  1. Place all the ingredients in a food processor and pulse until it comes together as a soft dough. Wrap in clingfilm; place in the fridge for an hour.
  2. Roll out the dough on a floured surface to around 3mm (⅛in) thick, then cut out your shapes. You can re-roll as much as you like. Put the dough shapes back in the fridge for an hour. Heat the oven to 180C, 160C fan, 350F, gas 4 and bake for 10 to 12 minutes, until they are just going darker at the edges. Cool on a rack.
  3. For the icing: whisk together an egg white and a squeeze of lemon juice, then add icing sugar, at least 250g (9oz), if you want icing thich enough to pipe lines.

STORE: Biscuits can be frozen or kept for 3 days in an airtight tin